Chicken Flautas

Prep Time
Cook Time
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"Micheals Cantina in Norfolk NE has my favorite meal, and this is me trying to recreate it. If you want beans and rice use your favorite recipe."

Original recipe yields 3 servings


  • Serving Size: 1 (358.7 g)
  • Calories 493.6
  • Total Fat - 15.1 g
  • Saturated Fat - 7.5 g
  • Cholesterol - 106.8 mg
  • Sodium - 534.7 mg
  • Total Carbohydrate - 66.8 g
  • Dietary Fiber - 9.1 g
  • Sugars - 12.4 g
  • Protein - 27 g
  • Calcium - 539 mg
  • Iron - 10.7 mg
  • Vitamin C - 114.4 mg
  • Thiamin - 0.4 mg

Step 1

Roast the tomatillos and jalapeno peppers in oven or over flame. Put in a wet paper sack to steam to soften skin; peel.

Step 2

In stock pot put in tomatillos, jalapenos,onion, and chopped cloves, with half of the cilantro, lime juice, and chicken stock. Add whole chicken breasts and cook.

Step 3

When chicken is cooked until it shreds, and tomatillos mash easily, take out chicken.

Step 4

Set aside to cool sauce to lukewarm; blend up until smooth, and chicken until you can work with it shredding.

Step 5

Steam tortillas in microwave until soft.

Step 6

Take 1/8 cup shredded chicken and put on edge of tortilla; roll up; fasten with toothpick to stay closed.

Step 7

Repeat. Deep fry until crisp.

Step 8

To plate put 2 flautas on plate then serve with Mexican rice and refried beans topped with melted cheese.

Step 9

Top with 1/2 cup lettuce.

Step 10

Pour 1/4 cup tomatillo sauce over flautas and lettuce.

Step 11

Sprinkle on some cilantro and cheese on top.

Step 12

Serve gaucamole and sour cream on side.

Tips & Variations

No special items needed.